Chocolate Fudge Cake
Double this recipe to make a layered cake
Makes enough for: 1 cake
Ingredients
- 210 g flour
- 150 g fructose
- 100 g coconut sugar
- 30 g cocoa powder
- 3.75 mls bicarbonate of soda
- 3.75 mls baking powder
- 2.5 mls fine salt
- 1 egg
- 1 egg yolk
- 155 mls mls buttermilk
- 5 mls vanilla extract
- 62.5 mls canola oil
- 155 mls freshly made, strong coffee
Method
- Preheat the oven to 170˚ Celsius
- Sift the flour, fructose, sugar, cocoa, bicarbonate of soda,baking powder and salt into a mixing bowl
- Place the egg, egg yolk, buttermilk, vanilla and oil into a stand mixer bowl and whisk to combine
- Add the dry ingredients a couple of tablespoons at a time while you continue whisking
- When all of the dry ingredients have been fully incorporated add the coffee
- Whisk until combined then pour the runny batter into a lined, 22cm cake tin
- Place the cake tin onto a baking tray and place into the oven to bake for 60 minutes
- Remove from the oven and leave to cool in the tin for 5 minutes
- Remove from the tin and leave to cool completely on a wire rack
- Serve as is, or with some caramel and/or cream or ice cream